There’s not a soul in the world (that I know of) who doesn’t enjoy some messy Mexican nachos. The traditional ‘snack’ seems more like the size of a Sunday roast dinner whenever my friends or I are involved in their creation; panned out for hours on the sofa after our nacho feast, until we find the energy to move again!
The original version of this dish, created by Ignacio Anaya in 1943 consisted of crispy tortilla chips covered with melted cheese and sliced jalapeño peppers. Since then, it has evolved in many ways. There are now beef nachos, barbecue nachos and poutine nachos, but I prefer to throw together some kidney bean nachos.
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Homemade Veggie Nacho recipe – now on thefoodanatomist.com or through my bio! 🌶 . . . There are a variety of ready-made salsa and guacamole dips to conveniently spread onto your tortilla chips, but I don’t think anything beats the satisfaction – or taste – of throwing it all together yourself. Here’s an easy recipe to get you started on the homemade version if you haven’t already done so! I used @doritos as a treat, but to make this healthier, cut up wholegrain tortilla bread. This one is gorgeous guys! Best eaten with family or friends. 😉 #foodanatomist
There are a variety of ready-made salsa and guacamole dips to conveniently spread onto your tortilla chips, but I don’t think anything beats the satisfaction – or taste – of throwing it all together yourself. Below is an easy recipe to get you started on the homemade version if you haven’t already done so! I used Doritos as a treat, but to make this healthier, cut up tortilla bread into equal sized triangles and bake at 180 degrees Celsius for 5-10 mins or until they’re just about crisp. Also, feel free to add jalapeños, black olives (or whatever floats your boat) to this recipe.
This recipe serves three (or less depending on how much you love nachos) and is:
- Avocado, x1 (ripe)
- Lime, x1/2
- Onion, x1
- Cherry tomatoes, x100 g
- Garlic clove, x1
- Low-fat mozzarella, x1/2 cup
- Sour cream, x3 tblspns
- Kidney beans, x1 400 g tin
- Spring onion, x1 chopped
- Tortilla chips, x1 large bag
- Chili flakes, x1 tspn
- Cumin, x1 tblspn
- Paprika, x1 tblspn
- Salt & pepper to taste
- Parsley, x2 tblspns chopped
- Strained tomato, 100 mL
- Preheat the oven at 180 degrees Celsius.
- Chop the onions and garlic. Oil a pan and fry both off together for 3-5 minutes or until softened and golden.
- Chop the tomatoes and add them into the pan, followed by the cumin, paprika, chilli flakes, salt & pepper, parsley and strained tomato. Stir well.
- Add the kidney beans and stir for another couple of minutes.
- Chop the avocado in half and scoop the contents into a bowl. Spray the lime juice into the bowl and mash the avocado well wish a fork. I find a pestle works well, especially when the avocado isn’t completely ripe.
- Like a tray with baking paper or aluminum foil, spread out the tortilla chips and pour the contents of the pan on them evenly. Sprinkle on the mozzarella and bake for 7 minutes.
- Take the tray out of the oven, add a few dollops of sour cream, followed by the guacamole, and then garnish with some freshly chopped spring onion and parsley.